Laszlo's citrus and kaffir lime salt cake

Here's the recipe made by Laszlo Marie Badet with my citrus fruits and the wonderful kaffir lime salt, to give you some ideas. You can vary the citrus fruit depending of the season.

For the cake :

290gr of soften butter
345gr of sugar
6 eggs
70 gr almond powder
315 gr of flour
1 bag of baking powder

For the candied citruses :

4 citrus fruits of your choice
250 g brown sugar
20cl of water
The juice of your citruses

For the decoration :

Powdered sugar
1 egg white
Kaffir lime salft

Preparation of the candied citrus fruit:

Using a sharp knife, remove the zest from the citrus fruit and cut into 4-mm sections. Bring the water to the boil in a saucepan, dip the zests in for 1 minute and then drain. In a second saucepan, heat the citrus juice, sugar and 20 cl water to a syrupy consistency. Add in the zests and cook over a low heat for 20 minutes. Drain.

Preparation of the cake :

Preheat your oven to 165 degrees (convection oven). In your food processor, blend the butter and sugar at medium speed. Add 3 eggs, mix well, then add the remaining 3 eggs, the almond powder, and finally the flour previously sifted with the baking powder. Mix until smooth.

Line your cake tin with baking paper. Pour in the mixture and bake for 1 hour. Check the baking with the tip of a knife.

Decoration :

Once the cake is cooked, leave to cool. Meanwhile, mix the egg white with powdered sugar until you have a glaze. Cover your cake with the glaze and decorate with candied citrus zest as desired. At the very end, sprinkle your cake with kaffir lime salt.

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Laszlo Badet